Todd Garratt, Vincent

What's Vincent all about, Todd?
It's about refined rusticity. We try to adhere to certain
guidelines based around French ideas and classic pairings, though
sometimes we venture into a more modern style. We might take a
classic dish and put a spin on how we interpret the original by
modifying the ingredients or, possibly, the technique.

Who are the French chefs you most admire?
Jean-Pierre Serex was perhaps the first great influence I had
since starting my apprenticeship. I really admire many of the great
French chefs and have followed their careers since my first visit
to Europe in the late '80s. Alain Ducasse's La Riviera d'Alain
Ducasse still takes pride of place on the bookshelf (first
edition, of course) alongside Pierre Koffmann, Lenôtre and many
others.

Are there any meals that burn particularly bright in your
memory from your visits?
My favourite restaurant would be the original La Régalade in Paris
when it was still under the guidance of Yves Camdeborde. It might
have been a long time ago, but the experience is still fresh in my
mind.

Is there French ingredient couldn't you live without in
your work?
Butter. The quality of French butter is undoubtedly something that
can markedly influence the end result, particularly in traditional
French pastries.

Is there a French dish you like to cook when you're not
working?
Steak tartare. I absolutely love it.